Filet Oscar

I am convinced that my husband loves me, not because of my sharp wit or the fact that I know more about football than most men. It’s not because we both have the sense of humor of 13 year-old boys, that I whip up a killer dessert on a whim, or that I wield a mean shotgun in Halo 3. My husband loves me because I learned how to cook a steak. Finally. (You should ask about the T-bone in the crockpot ordeal sometime.)

While we were on vacation, I had the most perfectly prepared filet at the most random little place in Breckenridge. They supplied the red meat, we supplied great wine and great company.

The boys ordered grilled local fish, the girls ordered red meat. The Filet Oscar Style came out topped with a creamy mixture of artichoke hearts and crab. We now jokingly refer to my husband’s meal that night as “girly diet food.” His uber bland fish came with a side of limp, over-steamed vegetables and plain rice. I shared. Mostly because I wanted an excuse to grab ice cream afterwards 🙂

The filet was one of the first things my husband insisted that I recreate at home when we returned. Even though I handed him a steak that was covered in a “fancy” sauce and a vegetable, my husband gave it the ultimate rating: This is the best thing you’ve ever made. I’ll take the compliment but I’ll admit… it’s really hard to screw up anything that’s covered with Bearnaise sauce.

8 oz lump crab, picked over for shells (or the meat from 2 large steamed King Crab legs)

Tips from 1 lb asparagus, blanched

Instructions

Preheat oven to 375.

To steam the crab legs, if using, place the king crab legs in a loose-fitting foil pouch. Before sealing tightly, add a small amount of water. Place in the oven for 10-12 minutes.

Using a fork or a crab-leg-meat-getter-outer, remove the meat from the crab legs and place in a medium bowl.

Gently break up any overly-large pieces with your hands.

To blanch the asparagus tips, bring a small pot of salted water to boil. Add tips and cook for 60-90 seconds, just until the asparagus tips turn bright green.

Remove and immediately place in a bowl of ice water to stop cooking.

Drain and add to the crab.

To cook the steaks: In a large, oven-safe saute pan, melt butter and olive oil over medium-high heat until very hot.

Pat the steaks dry and season both sides liberally with sea salt and cracked black pepper.

Place the steaks in the pan and sear 3-4 minutes. Flip, sear for 3 minutes more and place the pan into the oven.

Cook to an internal temperature of 135 (medium rare), remove from oven and tent with foil while you finish the sauce.

To make the Bearnaise sauce: Boil wine, vinegar, shallots, and fresh tarragon in a small heavy saucepan until liquid is reduced to 2 tablespoons, then strain through a fine-mesh sieve set into a medium bowl, pressing on and then discarding solids.

Whisk the yolks into the vinegar mixture, and then set bowl over a double boiler and cook until hot, whisking constantly until yolks have thickened slightly.

Whisk in butter 1 piece at a time, adding each piece before previous one has melted completely. Remove from heat and whisk in lemon juice, 1/2 teaspoon salt, and 1/2 teaspoon pepper (or to taste).

Keep warm, if necessary, by leaving it on the double-boiler but make sure to turn off the heat.

To assemble: Add about 1/3 cup of the sauce to the bowl of crab and asparagus. Lightly toss to coat.

Plate the steaks and top with a generous portion of the crab-asparagus mixture. Top with additional Bearnaise sauce and serve.

I usually grill steaks to avoid the mess to my stove top, but this looks so unbelievably great (along with your hubby’s comment) that I want to try it. To get to 135 degrees, could you give an approximate time the steaks were in the oven after you seared them? Thanks!

Diane – I’m a slave to the ding of my oven thermometer so I don’t usually pay attention to the baking times too much unless I manually set the timer. I have the filet on next week’s menu so I’ll update with the cooking time.

The only recipe that on the first page that does not have instructions for bearnaise sauce as something other than “one package bearnaise sauce mix.” Why would someone buy expensive steak and shellfish and top it with a powdered sauce? Thanks for the real thing.

A friend forwarded this recipe to me several weeks ago and I’ve had it on my to-do list ever since. I decided to make this for Christmas dinner. I had a very generous venison tenderloin and thought this might be an excellent way to prepare it.

I really enjoyed the results. One of the best meals I’ve ever prepared. Will be sure to bring this out for special occasions again. Thanks for sharing a great recipe.

I’ve been making hollandaise for years when my best friend and I make brunch. used your recipe the first time I attempted bernaise (and filet oscar) by myself. it was the best thing I’ve ever eaten. It was also one of the first meals I made for my boyfriend and I can’t wait to use your recipe again tonight for our anniversary!

that top picture hooked me.. has to be the most beautiful things I’ve ever seen haha!

I must say I am so happy to have found you someone I know placed one of your shared recipes on facebook and I am sold …… I thought I need to follow this blogger, love your ideas and picture info only thing I wish since I am on weight watchers is a total for calories fat carbs proteins and fiber so I could figure out what it would cost me to eat some of your amazing recipes, I know your probably thinking wow there is always someone asking for too much ! Sorry just wish I could participate in your entrees you post ! I truly enjoy your site , Hope you are having a wonderful day Diana

You at least use a home made sauce. Thank you. I am disgusted with recipes that call for packaged sauces. I prefer a home made tarragon hollandaise but an awesome Béarnaise sauce is wonderful. Thank you so much.

I made this for an intimate Christmas Eve Dinner and it was fantastic. The sauce isn’t nearly as hard as I thought it would be, just takes time and some stirring. I’ve been asked to make it again already. Thanks for the recipe – great little blog!